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A slew of new projects takes shape in the Greek capital, which is slowly shrugging off a seven year recession.
We learn the secrets to a smooth flight from five regular Business Class travellers.
Pasta master Orazio D'Elia brings his experience to our Gourmet Institute series for 2016.
The holiday beach-town of Noosa scores a slick Southern-style blend of breakfast, tacos, burgers, booze and low and slow barbecue.
Our second Chinese-language edition includes our picks for where to eat across Australia, as well as a guide to South Coast road trips, luxe chocolate recipes and more.
Whatever your preconceived notions, next-gen luxury cruising is guaranteed to exceed all expectations. Here are ten reasons why.
Pat Nourse gives us his guide to Hong Kong's culinary delights.
Chef Ibrahim Kasif brings the spirited flavours of Turkey to Sydney at Stanbuli - it's classic, it's contemporary and it's a whole lot of fun.
Dumplings may be bite-sized, but they pack a flavourful punch. Here are seven mouth-watering recipes, from Korean mandu to classic Chinese-style steamed dumplings.
Feta's tang livens up all sorts of dishes, from beef shin rigatoni or blistered kale ribs to Greek-style roast lamb neck.
Whether served raw with olive oil, grated with fresh herbs, or pan-fried in a pancake - zucchini is a must-have ingredient when it comes to spring cooking.
Here’s Pickett’s inside running on the menu at Melbourne's new European-style eatery and wine bar Pickett's Deli & Rotisserie.
"This is my mother's famous apple cake. The apples are macerated with sugar, cinnamon and lemon, and this lovely juice produces the icing," says Brigitte Hafner. The apples can be prepared the night before and kept in the fridge. This cake keeps well for four days and is at its best served the day after it's made."
What's not to love about a Snickers bar? All the elements are here, but if you don't feel like making your own nougat, you could always scatter some diced nougat in the base of the tart instead. The caramel is dark, verging on bitter, while a good whack of salt cuts through some of the sweetness - extra roasted salted peanuts on top can only be a good thing.
As the shutters come down in other Australian capitals, Melbourne's vibrant nightlife is just hitting it's stride. Michael Harden burns the midnight oil at the city's best late-night bars and diners.
Whether it's yakitori or yakiniku, sushi or soba, dress down for ramen or dress up for kaiseki, chef Michael Ryan has every meal covered in the Japanese capital.
A dollop of this staple adds a welcome bite to sharpen and
season many a savoury dish.
Fresh hero ingredients are key to a great meal, but don't underestimate the importance of the oft-overlooked items in your pantry that bring a whole world of flavour to the table. One of our favourite family of food items is condiments. A dollop of great relish, a squeeze of spicy sriracha or a few cornichons, for instance, can give a lift to a ho-hum meal.
Dijon mustard is one of our favourites. With its unique flavour and mellow spice, it adds zing to all manner of dishes, via a vinaigrette for a crisp salad, say, or by adding extra kick to a shop-bought mayo. Brush it over a chicken before roasting it, and stir a spoonful into the pan juices afterwards with a splash of dry white wine and a little stock to make a tasty gravy. Slather it over roast beef tenderloin and, of course, serve the beef with a jar of Dijon on the table. Perhaps our favourite is the cheat's schnitzel: in lieu of egging and flouring, the mustard brushed over the meat acts as the glue for the breadcrumbs.
The ultimate pantry staple, mustard can last for two or three years unopened and for up to a year in the fridge once it's opened.
Herb and mustard-crusted beef tenderloin
Preheat oven to 220C. Place an 800gm piece of beef tenderloin (at room temperature) on an oven tray lined with baking paper. Brush with 1 tbsp Dijon mustard, drizzle with olive oil and season. Roast until cooked to your liking (10-15 minutes for medium-rare), then rest for 10 minutes. Finely chop ½ cup flat-leaf parsley, ¼ cup oregano and 1 tbsp thyme and combine in a bowl with the finely grated rind of 1 lemon. When the beef is rested, gently pat dry with paper towels, brush beef thickly with 2 tbsp Dijon mustard. Roll in herbs, and press to coat well, slice thickly and serve (the potato salad and green beans here would make excellent accompaniments.
Potato salad with mustard dressing
Serves 4 as a side
Cook 800gm halved chat potatoes in boiling salted water until tender (15-18 minutes). Drain. Shake 50ml extra-virgin olive oil, 1½ tbsp Dijon mustard, 1 tbsp red wine vinegar, juice of ½ lemon (or to taste) and 1 finely chopped garlic clove in a jar and season. Pour dressing over warm potatoes, add 2 thinly sliced golden shallots and toss to combine. Refrigerate to cool, then stir in 2 tbsp each crème fraîche and mayonnaise, and a handful each of chopped flat-leaf parsley, mint and dill.
Cheat's chicken schnitzel
Combine 150gm coarse sourdough breadcrumbs in a bowl with 1 tbsp finely chopped thyme and the finely grated rind of 1 lemon, season to taste and set aside. Halve 2 chicken breast fillets horizontally to form thin pieces, then pound each between sheets of baking paper until about 3mm thick. Brush each piece thickly with Dijon mustard, then press into the breadcrumb mixture to coat evenly. Place on a tray and refrigerate until required (this can be done a day ahead) or use straight away. Heat 1½ tbsp olive oil and 20gm butter in a large frying pan over medium-high heat until butter foams, add half the chicken pieces and cook, turning occasionally, until golden brown (3-4 minutes). Transfer to a plate, wipe out pan with paper towels and repeat. Serve hot with extra Dijon mustard, a crisp green salad and lemon wedges.
Green beans in mustard-buttermilk dressing
Serves 4 as a side
Blanch 400gm trimmed baby green beans until tender and bright green (2-3 minutes), drain and refresh. Shake off excess water, and transfer to a platter. Shake 70ml buttermilk, 30ml extra-virgin olive oil, 1 tbsp Dijon mustard and 1 tbsp Sherry vinegar in a jar to combine, drizzle over beans and serve scattered with coarsely chopped mint and thinly sliced spring onion.
+ Bacon and Dijon mustard are old friends, so anywhere you find one, consider adding the other, whether it's slathering a bacon sarnie with mustard or adding lardons to salad leaves dressed with a Dijon-based vinaigrette.
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